Sausage and Potato Breakfast Casserole

Super easy to make and full of flavour, this Sausage and Potato Breakfast Casserole is a crowd pleasing breakfast! Easily made ahead, this breakfast casserole makes for the perfect holiday breakfast.

I love breakfast casseroles, especially during holiday seasons. They’re so easy and quick to make, they can be made ahead of time so mornings are relaxing, and you can customize them however you want to suit the tastes of whoever you’re enjoying the casserole with.

The ingredients for this sausage and potato breakfast casserole are super easy to find and you probably already most of it in your kitchen already. This casserole features sausages, potatoes, and bacon with warm melted cheese but you can easily add in whatever your heart desires. You can even substitute the potatoes for frozen hash browns!

If you’re looking for more uncomplicated breakfast recipes, try my Healthy Pumpkin Chocolate Chip Muffins, Healthy Pumpkin Chocolate Chip Bread, Breakfast Egg Muffins, or my Gluten Free Peanut Butter Pancakes.

close up of a slice of Sausage and Potato Breakfast Casserole.

This sausage and potato breakfast casserole is a household favourite as it feeds a crowd! If it’s just me and my small family then there’s always leftovers that reheat wonderfully later in the week. What’s even better is that this breakfast casserole is freezer friendly! If you don’t feel like eating the leftovers this week, just pop it into the freezer and you can thaw it and reheat it next month instead.

And as an extra tip, did you know in my recipe card, you can change the yield of the recipe? That automatically changes the ingredient amount. So if you’d like to double this, just type in 16! Just keep in mind that you’ll have to get a larger baking dish or use two.

How to Make this Sausage and Potato Breakfast Casserole Recipe

Ingredients

  • Olive oil
  • Breakfast sausage
  • Potato — cooked, peeled, and cubed ahead of time
  • Eggs
  • Almond milk
  • Mozzarella cheese — shredded ahead of time
  • Kosher salt
  • Ground black pepper
  • Garlic powder
  • Bacon — cooked and chopped
  • Fresh parsley — for garnish

instructional images of mixing together the casserole egg mixture and the sausage and potatoes inside the baking dish.

Instructions

Prep the Oven and Pan

  1. Preheat oven to 375°F. Adjust the oven rack to the middle position and butter a baking pan. Set aside.

Cook the Sausage and Potatoes

  1. In a large skillet, add olive oil and heat it over medium heat.
  2. Add to the skillet your sausage and cook it over medium-high heat until it has browned, crumbling the sausage with a spoon as it cooks. Add potato and mix all well to combine. Set aside.

Make the Rest of the Filling

  1. In a medium bowl, add in the eggs, almond milk, cheese, salt, pepper, garlic powder and half of the cooked bacon. Whisk all until completely combined.

Putting it Together and Bake

  1. Add the cooked sausage and potatoes to the casserole dish and pour the egg mixture over it. Top with the remaining bacon.
  2. Bake for 35-40 minutes until a knife inserted in the center comes out clean.
  3. Garnish with fresh parsley before serving.

close up of a Sausage and Potato Breakfast Casserole in a pan

Tips and Notes On Making the Perfect Breakfast Casserole

  • Want to make this ahead of time? Simply go through steps 2 to 4 and store them separately in an airtight container in your fridge. When ready to make, just combine them and bake. It might take a few extra minutes as your mixture will be cold but it’s entirely possible to prep this the night before to make mornings a breeze.
  • Shred your own cheese! I know it can be a little bit of extra work but store-bought shredded cheese comes coated with a powder to prevent them from clumping, this can make the cheese grainy when melted. So shredding your own cheese gives you a smoother finish.
  • Make sure your oven is pre-heated before you put your casserole in for the best results.

How to Store and Freeze Leftover Sausage and Potato Breakfast Casserole

If you have leftovers of this easy breakfast casserole, allow it to fully cool before wrapping or placing in an air tight container in the fridge for up to 5 days. You can even portion this sausage and potato breakfast casserole out ahead of time as a breakfast meal prep! You can reheat in the microwave or oven.

If you want to freeze this casserole, allow it to cool after baking then wrap it up tightly to avoid freezer burn and freeze for up to 3 months. When ready to eat, let thaw in the fridge overnight and then bake in the oven until it has heated through.

a slice of Sausage and Potato Breakfast Casserole on a plate with a fork

Recipe Variations For This Sausage and Potato Breakfast Casserole

  • Swap the sausage for other proteins such as shredded chicken, steak, ham, or tofu.
  • You can even add vegetables into the casseroles such as carrots, broccoli, peas, and more.
  • If you’re not a fan of mozzarella cheese, you can swap it for other types of cheese such as cheddar.

More Casserole Recipes to Make

Sausage and Potato Breakfast Casserole

Yield: 8 people
Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
Super easy to make and full of flavour, this Sausage and Potato Breakfast Casserole is a crowd pleasing breakfast! Easily made ahead, this breakfast casserole makes for the perfect holiday breakfast
Print Recipe
4.67 from 3 votes

Ingredients

  • 1 tablespoon olive oil
  • ½ lb breakfast sausage
  • 4 cups cooked potato — peeled and cubed - you can use frozen hash brown too.
  • 6 large eggs
  • 1 cup almond milk
  • 2 cups shredded mozzarella cheese
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 6 strips bacon — cooked and chopped
  • Chopped fresh parsley for garnish

Instructions

  1. Preheat oven to 375°F. Adjust the oven rack to the middle position and butter a baking pan. Set aside.

  2. In a large skillet, add olive oil and heat it over medium heat.
  3. Add sausage and cook over medium-high heat until browned, crumbling the sausage with a spoon as it cooks. Add potato and mix all well to combine. Set aside.
  4. In a medium bowl, add eggs, almond milk, cheese, salt, pepper, garlic powder and half of the cooked bacon. Whisk all until completely combined.
  5. Add sausage and potatoes to the casserole dish and pour the egg mixture over it. Top with the remaining bacon.
  6. Bake for 35-40 minutes until a knife inserted in the center comes out clean.
  7. Garnish with fresh parsley before serving.
Course: Breakfast
Cuisine: American
Keyword: Breakfast Casserole, sausage and potato casserole

Nutrition Information

Amount per serving (1/8) — Calories: 284, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 182mg, Sodium: 677mg, Potassium: 419mg, Carbohydrates: 14g, Fiber: 2g, Sugar: 3g, Protein: 21g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

This post contains affiliate links. For more information, please visit my disclosure page here.